FETTUCINI And MUSHROOMS

21.08.2008 | Author: Cook | Posted in Mushrooms
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FETTUCINI And MUSHROOMS


Servings: 6
Ingredients: 

  • 8 oz Veget-flavored fetucini;
    • 

  • -or ANY pasta(NO'S comment)
    • 

  • 3 tb Virgin olive oil;
    • 

  • 2 lg Garlic cloves; minced
    • 

  • 3/4 lb Fresh mushrooms; sliced
    • 

  • 1/4 c  Dry white wine;
    • 

  • 2 tb Fresh lemon juice;
    • 

  • 1/4 ts To 1/2 ts hot pepper flakes;
    • 

  • 1/4 ts Salt;
    • 

  • 1/2 ts Pepper;
    • 

  • 1 ts Chopped fresh parsley;
    •

Bring a large kettle of water to a boil and cook until at dente, 10
to 12 minutes. Drain in a colander and set aside. Meanwhile, in a
large non-stick skillet, heat 1 teaspoon of the oil and cook garlic
about 1 minute. Add mushrooms and cook, strring about, about 5
minutes. Add wine, lemon juice, hot pepper flakes and salt. Bring
to a simmer and cook about 10 minutes until has evaporrated. Stir
remaining oil, pepper and parsley. Remove from heat, add pasta to
sauce in skillet, toss and reheat over low heat. (I SURE DO LOVE
PASTA) Food Exchange per serving: 2 STARCH/BREAD EXCHANGES 1 FAT
EXCHANGES CAL: 169; CHO: 1mg; CAR: 29g; PRO: 6g; SOD: 97mg; FAT: 3g;

Source Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy O’brion and her Meal-Master

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